5 Star Reader Comment
Perfect! This is how my grandma used to make it! I’ve been looking for this recipe for over five years!
Elaine
Why This Simple Stew Holds a Special Place in My Heart
Over the years, I’ve had the pleasure of enjoying many a bowl of this amazing chicken stew recipe. From church socials to Fall fundraisers, this old-school recipe has stood the test of time. What’s funny about this recipe is that for the longest time, I couldn’t find a single “written down” version of how to make a creamy chicken stew. And, when I asked my family and friends for instructions, the answer was always, “boil a chicken, add stock and milk, thicken it with flour and butter, season with salt and pepper.” That was it.
So, I finally did what every good Southern cook has to do—I wrote it down. And I’m so glad I did, because now I get to share it with you.
This easy chicken stew recipe, Southern-style, is a time-honored dish that anyone can learn to make. It’s best served steaming hot with saltines, Spicy Crackers, or a slice of Cornbread. You can add a dash of hot sauce if you want to get fancy. This is comfort food made with love.
XO,
Donya’s Tips & Things to Know
Make-ahead friendly. This stew holds up beautifully in the fridge for up to 3 days and reheats well.
Don’t skip the two-step milk process. The first addition with flour and butter thickens, the second makes it creamy.
Want a richer stew? Swap half the milk for half-and-half.
Add-ins are optional. Traditional Southern chicken stew keeps it plain, but a handful of peas or corn can stretch it further.
This hearty stew, like my Crock Pot Ham And Potato Soup or Bloody Mary Chili, is an easy-to-make favorite my family can’t get enough of.
Ingredients Needed To Make Creamy Chicken Stew
- Chicken – one whole chicken (around 3 pounds), pieces, or chicken breasts.
- Chicken stock – adds depth and richness.
- All-purpose flour – helps thicken the stew.
- Whole milk – used twice for both the slurry and creamy finish.
- Butter – for that silky texture.
- Salt and black pepper – the simple seasonings that make this stew shine.
How To Make Southern Chicken Stew
- Place the chicken in a large stockpot and cover with water. Simmer until tender – about an hour (for full instructions on how to stew chicken, scroll down.) Remove and reserve 2 cups of the cooking liquid. When the chicken is cool enough to handle, remove the skin and shred the meat. Return it to the pot with the reserved liquid and chicken stock. Bring to a simmer.
- In a small bowl, whisk together flour, milk, and butter to make a slurry. Stir it into the pot until incorporated.
- Add the remaining milk, then season with salt and pepper.
- Taste, adjust, and serve piping hot with crackers or cornbread.
People Often Ask
Yes, it is. The first is to make a paste with butter and flour to help thicken the chicken stock, and the second is to make the stew creamy. Trust me, this is a process that works!
Yes! A mix of breasts and thighs works beautifully. Just remember breasts cook a little faster, so keep an eye out when simmering.
Absolutely. Let it cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
Sure. Add sauteed carrots, onion, celery, corn, garlic, or bell pepper.
Allow the chicken stew to cook, then transfer it to an airtight container then place it in the fridge for up to 3 days. Reheat it on medium heat, stirring occasionally.
Cook the chicken on high pressure with stock and seasonings for about 20 minutes. Release, shred, then add the slurry and milk on sauté mode until creamy.
Craving More? Try These Chicken Recipes
Ingredients
- 1 3 pound chicken – whole, pieces or just chicken breasts
- 2 cups chicken stock
- 3 tablespoons flour
- ½ cup milk
- 1 tablespoon butter
- 2 cups whole milk
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Add chicken to a large stockpot with enough water to cover. Simmer until tender, about an hour. Remove from the pot, reserving 2 cup of cooking liquid.
- When chicken is cool enough to handle, remove skin and meat. Discard skin. Shred meat and return it to the cooking liquid. Add chicken stock then bring liquid to a simmer.
- In a small bowl or cup, mix together flour, milk and butter. Gently spoon into simmering liquid and stir until incorporated. Add milk and stir. Taste and add additional salt and pepper if needed.
- Serve hot with a dash of hot sauce if desired and saltine crackers.
- ***This recipe serves 8 to 10 people.
Nutrition
How To Serve
I love serving this stew straight from the pot while it’s still piping hot, with roast beef and cheese sliders or Mom’s egg salad sandwiches. On chilly days, I’ll round out the meal with a Mediterranean pasta salad or Southern green beans and potatoes.
How To Stew Chicken On The Stove Top
- In a large stock pot, combine the chicken with enough water or chicken broth to cover it—season with salt, pepper, and any other desired seasonings.
- Bring everything to a boil, then reduce the heat to a low simmer, partially covering the pot. Allow the chicken to cook for 1-2 hours, or until tender, occasionally skimming off any foam or fat if you want.
- Once the chicken is fully cooked and tender, remove it from the heat. Let the chicken cool, then shred. Use in chicken stew, chicken soup, Cranberry Pecan Chicken Salad, or Easy Chicken Chili.
If you tried this Southern Style Chicken Stew Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
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This stew is nostalgic for me. My step-dad used to make this for us. But,he added potatoes to his. It was always one of my favorite meals. So,when come across this recipe,I knew I had to make it. So delicious and comforting. I added potatoes just as he did and it tastes just like his. So so good 🤤
This brought such a smile to my face — thank you for sharing that memory. I just love that this stew reminded you of your step-dad’s version, and adding the potatoes was the perfect touch to make it your own and keep his tradition alive. That’s exactly what comforting, nostalgic food is all about. So glad it turned out just the way you remembered!
~Donya
Can this be made with chicken breasts and chicken thighs?
Yes, absolutely! You can use a mix of chicken breasts and thighs — just keep in mind that breasts tend to cook a little faster and can dry out more easily. If you’re slow cooking, it won’t matter much since everything stays tender, but if you’re baking, I’d recommend checking the internal temp of the breasts a little earlier (165°F is the magic number). Both cuts will work great together!
~Donya
Does anyone have an instant pot version of this recipe?
Can this be frozen?
Yes, you can freeze this and save it for later! Enjoy. ~Donya
I’m going to try this tonight. Btw, it’s really unusual to find someone with the same first name. 😀
Nice to meet you Donya!
I loved this recipe! It was the 2nd time I’ve fixed chicken stew. My family and I loved it. It was easy to make and quick. I will definitely be making it again especially during this cold winter!
Thank you Rebecca! It IS perferct for cold winter months. I’m so glad you are cooking with me.
~Donya
Recipe as is is about as Southern as it gets. Thank you,!
I agree, Cindy. It sure does bring back so many good memories. I’m happy you enjoyed it and glad you are cooking with me.
~Donya
Im hoping that the 13 lbs of chicken is 1 to 3 pounds?
It is one 3 pound chicken.
one step confuses me. when I remove the chicken and reserve two cups of the broth, am I supposed to discard the rest of it? Is that the same 2 cups of broth that is added back to it? thanks for unconfusing me.
My question to! Did u ever get a response?
Great question — and you’re not alone in wondering that! Yes, when the recipe says to reserve 2 cups of broth after removing the chicken, that is the same broth you’ll be adding back in later. You can go ahead and discard the remaining broth (unless you want to save it for something else — totally optional).
The key is just to keep 2 cups set aside, because that’s what brings the flavor and moisture back into the final dish. Hope that clears things up!
~Donya
I just check your recipes so I was right making it…my grandmother use to make it a lot interesting winter for us…..thank you for having yours on here but mi d was right according to yours …will be checking with more of your recipes..